Re: Re: Flexible flatbread

[Guest guest]

OK, just came back from town where I

met the person who regularly (1X/wk) sends lobster to her husband

who's stationed where my son is (how lucky is that?!!). She had

the bin all set with the dry ice already in place; I'd frozen,

vac'd, and kept frozen 2 doz arepas and 2 doz 'tortillas', the

arepas baked but not browned and the 'tortillas' ready to

skillet-bake. I used the traditional corn for the

arepas but couldn't get it fine enough in the Vitamix (might be

the machine/container since I'm working w/3600) so took it to

neighbor who stoned it. In the fake tortillas I used buckwheat

groats with oats and kamut; that all ground up nicely and I used

oil instead of lard. They should stay frozen all the way there

since other things she's sent with the lobster have all stayed

frozen, so I'll hope. He has scrounged, of all things, a broken

cast iron tortilla press which is non repairable so he has cleaned

up one plate of it, made it a little stand, and tested it with a

torch and now has a "grill" to finish them up with. Remains to be

seen how that will work, but....

If you can suggest a better grain mixture for the tortilla-like

rounds I'll be all ears. I did finish a couple of them up and

they cooked OK and tasted good (but I'll eat anything with

buckwheat). The arepas I'll just stick with the corn since I

don't want to mess with gummy flours mixing for those. If he

doesn't think they're good enough, so be it.

Many thanks for the help.

SJ